Red wine-braised beef cheeks with Paris mash from Donna Hay Magazine, Jun/Jul 2012 (#63) (page 88)

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Notes about this recipe

  • scolere on April 14, 2019

    I made the beef cheeks in the slow cooker. Very delicious! I added quartered mushrooms at the end and servd it with orecchiette pasta. It takes a good 10 hours on high in the slowcooker to break down all the collagen, and make it silky. Also next time I will cut smaller pieces of meat and try skipping the browning part to see if it makes a difference. A good recipe for a cheap beef cut

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